Sunday, September 9, 2012

Ricotta Cheese

This stuff is so delicious, I highly suggest making a double-batch, minimum. Trust me when I say you'll find a use for it....

Ricotta Cheese
based off of Little B Cooks

2 cup whole milk
1 cup heavy cream
1/2 tsp. salt
1 1/2 Tbs. white wine vinegar

1. Line a colander with 2 layers of dampened cheese cloth, and set over the sink.
2. Add milk, cream, and salt to a sauce pan and bring to a full boil over medium heat. Turn off heat and stir in vinegar. Let mixture stand for 5 minutes.
3. Pour into colander and drain for 20-25 minutes, or until desires thickness is reached.
4. Use, or store in an air-tight container for up to 5 days.

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